1 cup vegan chocolate chips
3 tbsps coconut oil
2 tsps vanilla extract
Pinch of pink Himalayan salt
½ cup peanut butter
Put everything except the peanut butter into a glass or metal bowl.
Place the bowl over a saucepan of simmering water and stir until everything is melted and combined. Remove from the heat and set aside.
Line a muffin pan with 6 paper cupcake cases. Place 1 tbsp of the chocolate mixture into each one. Put the tray into the freezer for 15 minutes to set.
Add ½ tbsp of peanut butter on top of the chocolate later and freeze again for 15 minutes.
Lastly, add another layer of the chocolate mixture (you may need to re-warm the remaining mixture if it has firmed up too much). Freeze for an additional 15 minutes.
Serve and enjoy straight away, or store in the freezer.
Keywords: peanut, nut butter, vegan, chococlate, peanut butter cup, sweet treat